See, we’d struggled with an old non-stick skillet for a while, one that had lost its slip and non-stickiness. It was a good time to get an upgrade, and this pan is made with non-toxic chemicals that don’t release icky junk into our food when it heats up.

We use a non-stick pan primarily for eggs. A non-stick coating is not ideal for getting a sear on meat or browning ingredients. But we’ve noticed that this one isn’t bad. You won’t get a crusty, brown fond on the bottom of the pan that you can deglaze as with a stainless skillet. In fact, this thing is so slippery that we frequently have ingredients careening over the sides while we stir. But when sautéeing leeks for the frittata above, they definitely got good color and developed a little crust.

The pan works well in the oven. The frittata slipped out effortlessly, and we’ve also made a few rounds of eggs and omelettes that have cooked perfectly. It’s pleasantly heavy and has a nice, comfortable handle. The only thing we can’t attest to is the longevity of its coating, as we’ve only had it for a month. But so far, we’re big fans.